Almond Paste
From Sea Cookery, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
6865Calories
78 gProtein
1393 gCarbs
132 gFat
Full nutrition (34 nutrients)
Calories6865 kcal
Protein78 g
Carbohydrates1393 g
Fiber21 g
Sugars1359 g
Total Fat132 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium230 mg
Potassium1756 mg
Calcium625 mg
Iron11 mg
Magnesium592 mg
Phosphorus1459 mg
Zinc8.4 mg
Copper2.4 mg
Manganese4.2 mg
Vitamin D3 mcg
Vitamin C0.6 mg
Vitamin A244 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.4 mg
Niacin (B3)9.2 mg
Folate156 mcg
Choline441 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 105. The excerpt below is the record exactly as published.
ALMOND PASTE. H lb. ground almonds 1 teaspoonful orange flower 3 lbs. castor sugar water 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.